Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Place on an oven tray lined with baking paper, add the garlic & herb seasoning and a drizzle of olive oil. Season with pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!

While the potato is roasting, finely chop the garlic (or use a garlic press). Slice the peach into 2cm wedges. Cut the cucumber into 1cm chunks. Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. In a medium bowl, combine the chicken, garlic, smoked paprika, brown sugar, the salt, a drizzle of olive oil and a pinch of pepper.

When the potato has 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the chicken and cook until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest and cover to keep warm. TIP: The chicken is cooked when it is no longer pink inside.

While the chicken is resting, return the frying pan to a medium-high heat with a drizzle of olive oil. Add the peach wedges and a pinch of sugar and cook until golden and caramelised, 2-3 minutes each side. Remove from the heat.

In a large bowl, add the spinach & rocket mix and cucumber. Crumble in 1/2 the fetta. Add the balsamic vinegar and olive oil (1 tbs for 2 people / 2 tbs for 4 people) and toss to coat. Add the peach wedges and gently toss to combine. TIP: Try to keep the peach wedges whole.

Thickly slice the Portuguese chicken. Divide the garlic-herb roast potato, chicken and caramelised peach salad between plates and crumble over the remaining fetta.